Translated into English by Eduardo Ara\u00fajo\r\nAt the request of the guest editor, this text has been very little redacted to ensure complete original style.<\/p>\r\nThis is a draft.\r\n\r\nA draft because (it is about that time in which) the old full stops came together so close, that became ellipsis ... question marks ... and some exclamation points, too.\r\n\r\nIt\u2019s a draft because I need to review this punctuation, for one day, who knows, have something to write about.\r\n\r\nBecause: what can I say about bread? Or, what can\u2019t I say about bread?\r\n\r\n(Do questions show the \u00bbellipsis\u00ab that I won\u2019t know how to manage \u2026?)\r\n\r\nMy space in this journal ranges around 4,000 to 5,000 words. But these seven might be enough:\r\n
Who am I in the bread line?1<\/sup><\/p>"},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"","bgcolor_custom":"","layout_col_size":8,"txt_cols":"is-1-txtcol","txt":""},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"","bgcolor_custom":"","layout_col_size":8,"txt_cols":"is-1-txtcol","txt":"\u00a0\r\n\r\n\u00a0\r\n\r\n\u00a0\r\n\r\n\u00a0\r\n\r\n\u00a0\r\n\r\n\u00a0\r\n\r\n\u00a0\r\n\r\nIntruder.\r\n\r\n\u00a0\r\n\r\n\u00a0\r\n\r\n\u00a0\r\n\r\n\u00a0\r\n\r\nTo wake up (or start working) at 2 or 4 am ... a crowded bus, boss, trade wage.2<\/sup> I can\u2019t talk about bread. Because I don\u2019t make bread ... I mean, I make it ... but I\u2019m not a baker \u2026 I am nobody in this line. And that\u2019s the place fit for me, to be nobody ...\r\n\r\n\u2026 on the other hand, this is not how the world works, we know it well, and there are ways to jump the line. I am here, jumping the line ... and that\u2019s what I want to talk about.\r\n\r\n\u2026 yes, it was the bread that brought me to this journal.\r\n\r\n(Without having to take a crowded bus before dawn every day. If for most people the bread line does not move, and their turn never comes; for others the line doesn\u2019t even exist. I didn\u2019t even jump, it was delivered.<\/em>)\r\n\r\nBefore the bread, I arrived here through the yeast that makes the bread grow. Natural, or rather, wild yeast, according to professor Patr\u00edcia Fernandes. I got to the professor because I was doing an exhibition in an art gallery. And I made all the \u00bbart\u00ab from the yeast.3<\/sup> And, one day there I was, in a biotechnology laboratory at a Federal University to look at the yeasts under the microscope.4<\/sup> I (who) am not a baker. But it was the bread that got me there. But it was not just that. (I jumped the line.)\r\n\r\n\u2026 but I used to make bread to sell, about four or five years ago at the time before that ... but that was not what paid my bills. I did it because I could (and I had) the doubt of what I wanted to be. (Another name to jump the line here, it's really privilege.)\r\n\r\n... it was making bread that I got to know that it was possible to make it without buying the yeast (I used the dehydrated \u2026 fresh, tablet? Real barker's stuff, and I'm not, not at all). What do you mean bread that you make all of it, even the yeast? Little romantic balloons filled my mind away from the asphalt where reality walks. I leave the concept of reality to philosophy colleagues because I am also nobody in this line, but that is another matter).\r\n\r\nI theorized ...\r\n\r\nAutonomy."},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"","bgcolor_custom":"","layout_col_size":8,"txt_cols":"is-1-txtcol","txt":" Each one does. Each one discovers.<\/p>\r\n\u00a0\r\n Survival.\r\nFeed yourself with few resources.\r\n(wheat and water)<\/p>\r\n\u00a0\r\n Resistance to capitalism.\r\nOpposition to the industrial logic, standardized and fast.<\/p>"},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"","bgcolor_custom":"","layout_col_size":8,"txt_cols":"is-1-txtcol","txt":"Another understanding of space and time."},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"","bgcolor_custom":"","layout_col_size":8,"txt_cols":"is-1-txtcol","txt":" Each one does. Each one discovers.<\/p>\r\n\u00a0\r\n Survival.\r\nFeed yourself with few resources.\r\n(wheat and water)<\/p>\r\n\u00a0\r\n Resistance to capitalism.\r\nOpposition to the industrial logic, standardized and fast.<\/p>"},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"","bgcolor_custom":"","layout_col_size":8,"txt_cols":"is-1-txtcol","txt":"Another understanding of space and time."},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"","bgcolor_custom":"","layout_col_size":8,"txt_cols":"is-1-txtcol","txt":" The decomposition as food.<\/p>\r\n What makes us is unseen (gods; family ...)<\/p>"},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"","bgcolor_custom":"","layout_col_size":8,"txt_cols":"is-1-txtcol","txt":"Balance (the man does not rule)"},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"","bgcolor_custom":"","layout_col_size":8,"txt_cols":"is-1-txtcol","txt":" What makes us what we are?\r\nWhat makes us unique?<\/p>"},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"","bgcolor_custom":"","layout_col_size":8,"txt_cols":"is-1-txtcol","txt":"Compose\/decompose. Phagocytosis."},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"","bgcolor_custom":"","layout_col_size":8,"txt_cols":"is-1-txtcol","txt":" Invisible transformation processes (time dilation) *<\/p>\r\n\u00a0\r\n *taken from the notes I kept from that time<\/p>"},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"","bgcolor_custom":"","layout_col_size":8,"txt_cols":"is-1-txtcol","txt":"Almost mystically, the wild yeast would connect me to the ancient Egypt baker \u2013 in his prebiblical time, in an infinite and mundane timeline \u2013 who told me about stucco houses, temples, feudal collective ovens. The bread that came under the arm, in the saddlebag, crossing towns and continents, mountains and deserts on the back of a mule, reached me, in that apartment in downtown Vit\u00f3ria-ES, Brazil, in the twenty-first century, when this wildly fermented bread was no longer the same: far from the banality,5<\/sup> it was now gourmet<\/em>. (why do we call it levain<\/em>?) Now it has boutique<\/em>, authorship, concept. (Even anti-anti-gluten tendency that bread turned out to be.) Art. What a contradiction!\r\n\r\n(\u2026 but I didn't understand it that way, or didn't want to admit it. This draft is an attempt at commitment, or ground zero, with bread, so that it overcomes the metaphor ... sharing... but sharing among whom? That's what I try to make you ask with me.)\r\n\r\nComing back ... close to the trip with history, it was that with time (I don't know if you know, but this way of making bread takes much longer than the \u00bbordinary\u00ab way that it's done nowadays). The time that has nothing to do with the time on the clock ... would it be, perhaps, a more \u00bbpure,\u00ab \u00bbintuitive\u00ab time? (\u2026 what is the time needed by everyone in this world to have bread on the table?)6<\/sup>\r\n\r\n\u2026 mainly, I traveled on the idea that the bread is made due to the invisible life that is in the air and if we took care of it, it could serve as food, and growth (doesn't it look like the way thoughts are for you, too?) \u2026 And how about biology? The fact that bread is actually a contamination ... (yes, I am thinking I could talk about Covid-19 here, and also how we don't know how to deal with what we don't see, or how we refuse to see certain things ... well ... should I talk about it? \u2026 I need to wipe the slate clean, to draw a line, I don\u2019t know, in order to delimitate, for sure, what I can talk about bread.)\r\n\r\nSo, another way to ask this is: how to provoke the privileges for them to leave the romanticized (gourmetized) den where they hide the bread? This is much more serious than a trip of a \u00bbphilosopher\u00ab\/\u00bbartist.\u00ab7<\/sup>\r\n\r\nThis is my place in the bread line and this is what I must talk about: there has never been a lack of bread for me (and there is only at the expense of other people's bread) ... I'm talking about it to make it visible that bread is much more than a thousand-year-old heap of stories, recipes, miracles. \u00bbMy\u00ab bread is a \u00bbhard bread.\u00ab8<\/sup>\r\n\r\nFor this very reason, another trip is about death. Bread represents death ... well, I think. In many ways. First, bread is, in fact, something rotten, since it is the mixture of water and wheat contaminated by microorganisms, which start to eat that dough making it \u00bbrot,\u00ab \u00bbmold,\u00ab just as they do with apples and corpses.\r\n\r\nBecause, it happens with everything that is alive, it rots. Biology here again ... But it's not this kind of death I'm talking about now ... I could talk a lot about this kind death too, because we have a lot of problems with it, like ... why do we pretend that death isn't a part of life? Well, it depends on which death ... (and that's the question \u2026) the death of bread I wanted to talk about is another ... I don't know if this trip is mine alone. (Does it sound like I want to create a fuss speaking like that? ... but I'm not!)\r\n\r\n\u2026 bread is the opposite of what they say it is ... bread is avarice. (\u00bbThere it is, I said it\u00ab) ... but, think with me: don't they say that bread is the food of sharing, of communion? No, it's not! It has never been. Does everyone have bread on the table? No, they don\u2019t!9<\/sup>\r\n\r\n\u00bbIn the sweat of thy face shalt thou eat bread.\u00ab10<\/sup> And since ancient Egypt, sweat drips from the forehead, but not necessarily, bread is eaten. And the one who fights for the \u00bbdaily bread\u00ab is choosing between sourdough, brioche, ciabatta, focaccia, Hokkaido<\/em> bread with Tangzhong<\/em> method ... baguette<\/em>? Organic wheat? Spelt? Rye? Little seeds? And going back: wild fermentation?!]\r\n\r\nWell let's see ... do you know what a \u00bbpremix for bread\u00ab is? I don't know much, so I copied the formula:\r\n\r\n\u00a0\r\n \u00bbWheat flour enriched with iron and folic acid, salt, sugar, stabilizers: esters of diacetyl tartaric acid and mono and diglycerides of fatty acids, calcium stearoyl-2-lactyl lactate and polysorbate 80 and flour improvers: ascorbic acid, azodicarbonamide, and flavoring. CONTAINS GLUTEN.\u00ab11<\/sup><\/p>\r\n\u00a0\r\n\r\n\u00bbStabilizers\u00ab and \u00bbimprovers.\u00ab What to say about it? Words that we can talk so much about that makes my job even more difficult ... the quality of the bread that most people eat is so low that it needs to be stabilized and improved ... (Glad it CONTAINS GLUTEN!)12<\/sup>\r\n\r\n... as if you could call it food, what would bread be if it were a \u00bbdestabilized\u00ab food that showed what it really is, without \u00bbimprovements?\u00ab Would that make us rebel? But that's the point ... while eating that bread, people are kept dying, little by little, without even knowing why ... (because, what would the bread have to do with that? Bread represents the miracle, doesn't it?13<\/sup>) \u2026 and sick (and out of time, with trade wages) how do you rebel?14<\/sup> It's not up to the people to pay that bill.\r\n\r\n\u2026 bread is avarice. Going back to wild fermentation (now, hopefully, less romanticized), which was the only known way of fermenting bread until it was replaced by little packets of yeast (to produce more and faster)\r\n\r\n... what changes did that bring about?\r\n\r\n\u00a0\r\n \u00bbWhile conventional bread has a high concentration of these carbohydrates, the natural yeast bread we have developed has much smaller amounts, and can be consumed without the presence of the symptoms of intestinal inflammation. (\u2026) These disorders cause intestinal symptoms (bloating, change in bowel habits \u2013 diarrhea or constipation, abdominal pains) and nonintestinal symptoms (headache, tiredness, fatigue, skin problems, among others). (\u2026) The yeasts normally available on the market present as sole functionality the growth of the dough, without adding the nutritional quality researched. \u00bbNatural-yeast bread has a greater amount of bioavailable minerals because of the action of yeast, which also makes it easier for our body to digest protein and is capable of producing some vitamins.\u00ab15<\/sup><\/p>\r\n\u00a0\r\n\r\n\u2026 well, I could keep putting other things together, but I believe you can already have an idea of the problem, right? So ... what to do in face of this problem? I make and eat wild-yeast bread, trying to use organic ingredients (for good reasons \u2013 and should even be the standard! \u2013 but, still far from producing many effects outside the restricted group that can produce and consume this wheat) ... finally, I, a privileged one: what can I do to reduce the material and symbolic gap between the sourdough and the premix?\r\n\r\nI once thought that the revolution would happen if everyone made wild-yeast bread and ate better, and thus transform the world with the so called \u00bbmicropolitics.\u00ab I am not invalidating this. Everyone can make this bread (and it would be great if it were this way!), but this is not a matter of technique, but of ... crumbs. If the bread is for yesterday, how to talk about long fermentation? To transform working and living conditions (the material and metaphorical bread) ... for those who have been in the bread line for so long, supported by the meager $1,300 of \u00bbbread from the sweat of your face,\u00ab standing on the bus at 2 am, much more needs to be done, and in less time. (Sometimes I even think that the defense of this bread can produce the opposite result: without even realizing, as the process of concentration of income becomes more and more intense, functions previously relegated to \u00bblower\u00ab levels of education, by the way, who can afford that Senac specialization?16<\/sup>), they are being occupied by \u00bbeducated\u00ab people, saying what bread is or what it is not, in the kitchen and in the word, pushing even further the ones who used to make the daily bread to the end of the line. Yes, by promoting this autonomy in the production of bread, and defending this \u00bbhealthy\u00ab bread \u2013 and by talking about bread here, when it is not my breadwinner \u2013 I may be doing the opposite of what I want and even silencing anyone who doesn't live between focaccias and footnotes. I may be helping to make bread even more avaricious ... and if so, how to make use of my place in the line, that place of someone who always had bread on the table, so that that line ceases to exist?\r\n\r\n\u2026 so, as I said at the beginning, all I can offer at the moment is this draft, where the punctuation of each sentence is changing. I try to expose here my anguish, my self-demand, my only, open and sincere question: how my work, and ideas as important as those of this journal, all nourished by bread somehow, can make it the true miracle of sharing?\r\n\r\n\u00a0\r\n Joana Quiroga\u2019s<\/strong> work examines daily life and its philosophical depth. She is currently researching the parallels between social inequality and bread. Quiroga understands her work as a dialogue between social causes and the struggle for civil rights. In 2010, she completed her master\u2019s degree in philosophy from the Federal University of Esp\u00edrito Santo, Vit\u00f3ria, with the aid of a FAPESP scholarship. She was resident artist at the Academy of Arts \u2013 Novi Sad (2018\u201319), an invitation extended by the Artist Menu program. She has participated in artist residency programs and exhibitions in Italy, Bosnia Herzegovina, Mexico, Serbia, and Germany. She is also part of the artistic duo P\u00eandulo with artist Fredone Fone.<\/p>"},{"acf_fc_layout":"content_footnotes","acfe_flexible_layout_title":"Fu\u00dfnoten","bgcolor":"","footnotes_list_hide_numbers":false,"footnotes":[{"footnote":"Translation note: In Brazil the expression \u00bbwho are you in the bread line?\u00ab is used to question the attitude of someone who thinks he or she is better than others, or that devalues a situation because of that thought."},{"footnote":"Translator's note: In Brazil \u00bbtrade wage\u00ab is an expression that indicates the remuneration of a group of professions, for a workload of 44 hours per week. It is common for job offers to adopt this salary as the minimum. In other words, this minimum remuneration becomes the maximum and, in general, it is insufficient to cover living costs in Brazil."},{"footnote":"See: https:\/\/joanaquiroga.com\/Fermento-do-ar-ao-seu-redor (accessed May 18, 2021)."},{"footnote":"According to Fernandes, industrial biological yeast is also natural, since it is are also composed of micro-organisms, the only difference is that they are selected, asleep, compacted, and packaged. This fermentation at home, however, has none of this, so according to her, wild."},{"footnote":"Banalities were tributes from the feudal age paid by the servant for the use of property owned by the feudal lord, for the use of the landlord's equipment and facilities (granaries, ovens, mills, bridges, etc.), because the feudal lord held all this equipment. See: https:\/\/en.wikipedia.org\/wiki\/Banality (accessed October 31, 2020)."},{"footnote":"\u00bbThe baker's average salary, according to the Ministry of Labor and Employment, is R$1,343. For those who want to specialize, Senac offers courses ranging from R$648 to R$4,617, depending on how long the course is.\u00ab (how to specialize with this price?) (\u2026) \u00bbI worked for years in the middle of the night and I can say that it is very exhausting. People need to value our profession more.\u00ab (Pires, Manoel) in: \u00bbOn the Day of the Baker, professionals talk about the job of getting their hands dirty\u00ab - https:\/\/extra.globo.com\/noticias\/rio\/no-dia-do-padeiro-profissional-falam-do-oficio-de-botar-mao-na-massa-21567608.html (\u2026) (accessed on November 1, 2020)."},{"footnote":"\u00bbThere is a consumer with high purchasing power who seeks to eat healthy things and for some reason, logical or emotional, associates GMOs with unhealthy things. This consumer is prejudiced against transgenics, against industrial agriculture and does not even want to consume flours. We do not target this type of consumer, but the one looking for cheap food and every part used as animal food or to replace petroleum products,\u00ab says the director of Bioceres as possible uses for wheat HB4. \u00bbArgentina evaluates to be the first country in the world with transgenic wheat\u00ab - https:\/\/brasil.elpais.com\/brasil\/2019\/02\/09\/internacional\/1549722520_670972.html My emphasis (accessed on October 31, 2020)."},{"footnote":"Translator\u2019s note: about the use of the expression \u00bbHard Bread,\u00ab in Portuguese there is a common expression, P\u00e3o-duro, which is literally translated as \u00bbhard bread,\u00ab which means an old and hardened bread. This expression is commonly used to refer to people who are stingy, avaricious, or selfish."},{"footnote":"To give an idea of this avarice, we could talk about the production of wheat, the main cereal used in the production of bread. Wheat is not food, it's a commodity. If in the market the price is low, production and grinding is reduced (to maintain or increase the price). (\u00bbWHEAT: Idleness of Mills Reaches 50 percent\u00ab in: https:\/\/www.cepea.esalq.usp.br\/br\/diarias-de-mercado\/trigo-ociosidade-de-moinhos-chega-a-50.aspx, accessed on 01.11.2020). In other words, the goal is not to \u00bbkill the hunger.\u00ab"},{"footnote":"Genesis 3:19"},{"footnote":"http:\/\/www.bungeprofissional.com.br\/produtos\/pre-mistura\/pao-frances\/pre-mistura-pre-mescla-faz-mais-pao-frances-25kg\/ (accessed on November 1, 2020)."},{"footnote":"\u00bbEnzymes are modern baking's big secret. A loophole classifies them as \u203aprocessing aids,\u2039 which need not be declared on product labels. Additives, on the other hand, must be listed. Not surprisingly, most people have no idea that their bread contains added enzymes. (\u2026) And now the safety of bakery enzymes has been radically challenged by the discovery that the enzyme transglutaminase, used to make dough stretchier in croissants and some breads, may turn part of the wheat protein toxic to people with a severe gluten intolerance. This development is important because it suggests that adding enzymes to bread dough may have unintended and damaging consequences. Surely no one can seriously suggest that bakery enzymes should be omitted from bread labels. (\u2026) Baking technologists just can't leave well alone. There's always some functional advantage to be pursued, some marginal value to be prised from dumb nature, as if the human race had never quite mastered this business of bread. We have evolved an industrial bread-making system that, in a variety of ways we can no longer ignore, produces bread that more and more people cannot and should not eat.\u00ab (\u00bbThe Shocking Truth about Bread\u00ab in: The Independent, October 20, 2011, https:\/\/www.independent.co.uk\/life-style\/food-and-drink\/features\/the-shocking-truth-about-bread-413156.html (accessed on November 1, 2020)"},{"footnote":"Then Jesus declared: \u00bbI am the bread of life: he that cometh to me shall never hunger; and that believeth on me shall never thirst.\u00ab John 6:35"},{"footnote":"\u00bbIn another study, Chinese researchers in Chongqing collected a sample of the intestinal flora from patients with Major Depressive Disorder and inserted it into mice without germs. Later, they found that these mice gave up faster during a \u00bbforced\u00ab swimming exercise \u2013 a behavior that is often considered analogous to lethargy and despondency, typical depression symptoms. And when the mice were placed in a box, they spent less time exploring the central areas and were closer to the edge, where they felt most secure.\u00ab \u00bbHow Your Belly Can Heal Your Brain\u00ab in: BBC Future, February 21, 2019, https:\/\/www.bbc.com\/portuguese\/vert-fut-47464664 (accessed on November 1, 2020)."},{"footnote":"L.A. Menezes claims that \u00bbnatural bread fermentation decreases the amount of carbohydrates that trigger symptoms of intestinal diseases. See: https:\/\/noticias.ufsc.br\/2019\/05\/fermentacao-natural-de-paes-diminui-quantidade-de-carboidratos-que-desencadeiam-sintomas-de-doencas-intestinais\/ (accessed on November 1, 2020)."},{"footnote":"Senac is the acronym for \u00bbNational Service for Commercial Learning,\u00ab and it is one of the largest professional education institutions in Brazil, which has \u00bbsocial inclusion\u00ab as some of its values. See: https:\/\/www.dn.senac.br\/gestao-estrategica\/planejamento-estrategico, (accessed on February 16, 2021)."}]},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"has-bg-grey","bgcolor_custom":"","layout_col_size":12,"txt_cols":"is-1-txtcol","txt":" quem sou eu na fila do p\u00e3o?1<\/sup><\/span><\/p>"},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"has-bg-grey","bgcolor_custom":"","layout_col_size":12,"txt_cols":"is-1-txtcol","txt":""},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"has-bg-grey","bgcolor_custom":"","layout_col_size":12,"txt_cols":"is-1-txtcol","txt":"Intrusa<\/span>\r\n\r\n\u00a0\r\n\r\n\u00a0\r\n\r\n\u00a0\r\n\r\n\u00a0\r\n\r\n\u00a0\r\n\r\n\u00a0\r\n\r\n\u00a0\r\n\r\n\u00a0\r\n\r\n\u00a0\r\n\r\n\u00a0\r\n\r\n\u00a0\r\n\r\nAcordar (ou entrar no trabalho) \u00e0s 2 ou 4 da manh\u00e3... \u00f4nibus cheio, patr\u00e3o, sal\u00e1rio de com\u00e9rcio. Eu n\u00e3o posso falar sobre p\u00e3o. Porque n\u00e3o fa\u00e7o p\u00e3o... quer dizer, fa\u00e7o... mas n\u00e3o sou padeira... n\u00e3o sou ningu\u00e9m nessa fila. E \u00e9 o lugar que me cabe, ser ningu\u00e9m...\u00a0<\/span>\r\n\r\n\u2026 por outro lado, n\u00e3o \u00e9 assim que o mundo funciona, bem sabemos, e h\u00e1 formas de furar a fila. E estou aqui furando fila... e \u00e9 disso que quero falar.<\/span>\r\n\r\n\u2026 sim, foi o p\u00e3o que me trouxe at\u00e9 esta revista.\u00a0<\/span>\r\n\r\n[Sem ter que pegar nenhum \u00f4nibus lotado de madrugada todos os dias. Se para a maioria a fila do p\u00e3o n\u00e3o anda \u2013 e sua vez nunca chega \u2013, para outros nem fila existe. Sequer furei, foi <\/span>delivery.<\/span><\/i>]<\/span>\r\n\r\nAntes do p\u00e3o, cheguei aqui pelo fermento que faz o p\u00e3o crescer. O fermento natural, ou melhor, selvagem, segundo a professora Patr\u00edcia Fernandes. Eu cheguei at\u00e9 a professora porque estava fazendo uma exposi\u00e7\u00e3o numa galeria de arte. E eu fazia toda a \u201carte\u201d a partir do fermento<\/span>. E nisso tava l\u00e1 eu um dia em um laborat\u00f3rio de Biotecnologia de uma Universidade Federal pra olhar os fermentos no microsc\u00f3pio.2<\/sup><\/span> Eu (que) n\u00e3o sou padeira. <\/span>Mas foi o p\u00e3o que me fez entrar l\u00e1. <\/span>Mas n\u00e3o foi s\u00f3 isso. [Furei a fila.]<\/span>\r\n\r\n\u2026 mas eu fazia p\u00e3o pra vender h\u00e1 uns 4, ou 5 anos na \u00e9poca antes disso... mas n\u00e3o era isso que pagava as minhas contas. Fazia porque podia [tinha] a d\u00favida do que queria ser. [Outro nome pra furar a fila aqui, \u00e9 privil\u00e9gio mesmo.]\u00a0<\/span>\r\n\r\n... foi fazendo p\u00e3o que fiquei sabendo que dava para fazer sem comprar o fermento (eu usava o desidratado. (Fresco, tablete? Coisa de padeira de verdade, e eu n\u00e3o sou, n\u00e3o). Como assim p\u00e3o que voc\u00ea faz at\u00e9 o fermento? Bal\u00f5ezinhos rom\u00e2nticos encheram minha mente distante do asfalto onde caminha a realidade (deixo o conceito de realidade prxs colegas da Filosofia porque tamb\u00e9m n\u00e3o\u00a0 sou ningu\u00e9m nessa fila, mas isso \u00e9 outro assunto).<\/span>\r\n\r\nFilosofei...<\/span>\r\n\r\nAutonomia. <\/span>"},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"has-bg-grey","bgcolor_custom":"","layout_col_size":12,"txt_cols":"is-1-txtcol","txt":" Cada um faz. Cada um descobre.<\/span><\/p>\r\n Sobreviv\u00eancia.\u00a0<\/span><\/p>\r\n Alimentar-se com poucos recursos.<\/span><\/p>\r\n (trigo e \u00e1gua)\u00a0<\/span><\/p>\r\n Resist\u00eancia ao capitalismo.\u00a0<\/span><\/p>\r\n Oposi\u00e7\u00e3o \u00e0 l\u00f3gica industrial, padronizada e r\u00e1pida.<\/span><\/p>\r\n <\/p>"},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"has-bg-grey","bgcolor_custom":"","layout_col_size":12,"txt_cols":"is-1-txtcol","txt":"Outro entendimento do espa\u00e7o\u00a0 e do tempo.<\/span>"},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"has-bg-grey","bgcolor_custom":"","layout_col_size":12,"txt_cols":"is-1-txtcol","txt":" A decomposi\u00e7\u00e3o como alimento.<\/span><\/p>\r\n O que nos faz n\u00e3o se v\u00ea (deuses; fam\u00edlia...)<\/span><\/p>"},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"has-bg-grey","bgcolor_custom":"","layout_col_size":12,"txt_cols":"is-1-txtcol","txt":"Equil\u00edbrio (o homem \u00f1 manda)<\/span>"},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"has-bg-grey","bgcolor_custom":"","layout_col_size":12,"txt_cols":"is-1-txtcol","txt":" O que nos torna o que somos?<\/span><\/p>\r\n O que nos faz \u00fanicos?<\/span><\/p>"},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"has-bg-grey","bgcolor_custom":"","layout_col_size":12,"txt_cols":"is-1-txtcol","txt":"Compor\/decompor. Fagocitose. <\/span>"},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"has-bg-grey","bgcolor_custom":"","layout_col_size":12,"txt_cols":"is-1-txtcol","txt":" Processos invis\u00edveis de transforma\u00e7\u00e3o (dilata\u00e7\u00e3o do tempo)*\u00a0<\/span><\/p>\r\n\u00a0\r\n *retiradas das anota\u00e7\u00f5es que guardo daquela \u00e9poca<\/span><\/p>"},{"acf_fc_layout":"content_txt","acfe_flexible_layout_title":"Text","bgcolor":"has-bg-grey","bgcolor_custom":"","layout_col_size":12,"txt_cols":"is-1-txtcol","txt":"Quase que misticamente, o fermento selvagem me uniria ao padeiro do antigo Egito, em seu tempo pr\u00e9-b\u00edblico, numa linha de tempo infinita e mundana, que me contava sobre casas de estuque, templos, fornos coletivos feudais. O p\u00e3o que veio debaixo do bra\u00e7o, no alforje, cruzando povoados e continentes, de mula, atravessando montanhas e desertos, chegava at\u00e9 mim, naquele apartamento do centro de Vit\u00f3ria-ES, Brasil, no s\u00e9culo 21, quando esse p\u00e3o fermentado de maneira selvagem j\u00e1 n\u00e3o era o mesmo: distante da banalidade3<\/sup><\/span>, ele agora era <\/span>gourmet. <\/span><\/i>[por que a gente chama de <\/span>levain<\/span><\/i>?] Ele agora ele tem butique, autoria, conceito. [At\u00e9 tend\u00eancia anti-anti-gl\u00faten aquele p\u00e3o virou.] Arte. Que contradi\u00e7\u00e3o!<\/span>\r\n\r\n[\u2026 mas eu n\u00e3o o percebia assim (ou n\u00e3o queria admitir). Esse rascunho \u00e9 uma tentativa de compromisso, ou marco zero, com o p\u00e3o, para que ele supere a met\u00e1fora<\/span>... partilha... mas partilha entre quem? Eis o que tento que voc\u00ea pergunte comigo.]<\/span>\r\n\r\nVoltando... perto da viagem da hist\u00f3ria, estava a do tempo (n\u00e3o sei se voc\u00ea sabe, mas esta forma de fazer p\u00e3o demora bem mais do que a forma que \u00e9 \u201cnormal\u201d hoje). O tempo que n\u00e3o tem a ver com o tempo do rel\u00f3gio... seria talvez um tempo mais \u201cpuro\u201d, \u201cintuitivo\u201d? [\u2026qual \u00e9 tempo necess\u00e1rio de cada um nesse mundo para se ter p\u00e3o sobre a mesa?4<\/sup><\/span>]<\/span>\r\n\r\n\u2026 principalmente viajei nisso de o p\u00e3o ser feito gra\u00e7as \u00e0 vida invis\u00edvel que esta no ar e que se a gente cuidasse dela, poderia servir de alimento, e crescimento (n\u00e3o parece como s\u00e3o os pensamentos pra voc\u00ea tamb\u00e9m?) \u2026 E isso da biologia? O fato do p\u00e3o ser, na verdade, uma contamina\u00e7\u00e3o... [sim, estou pensando que poderia falar de COVID-19 aqui, e como n\u00e3o sabemos lidar com o que n\u00e3o vemos, ou como nos negamos a ver certas coisas... [ai... deveria falar disso? ...eu preciso passar uma r\u00e9gua, uma linha, sei l\u00e1, pra marcar certinho do que \u00e9 que eu posso falar sobre p\u00e3o.]<\/span>\r\n\r\nEnt\u00e3o outro jeito de perguntar isso: como provocar os privil\u00e9gios para que eles saiam da toca romantizada (gourmetizada) onde escondem o p\u00e3o? Isso \u00e9 muito mais s\u00e9rio que uma viagem de uma \u201cfil\u00f3sofa\u201d\/\u201dartista\u201d.5<\/sup><\/span>\r\n\r\n\u00c9 esse meu lugar na fila do p\u00e3o e \u00e9 dele que devo falar: o p\u00e3o nunca me faltou (e s\u00f3 existe a custa do p\u00e3o dos outros)... falar disso pra fazer ver que o p\u00e3o \u00e9 muito mais que um amontoado milenar de hist\u00f3rias, receitas, milagres. O \u201cmeu\u201d p\u00e3o \u00e9 \u201cp\u00e3o duro\u201d.<\/span>\r\n\r\nPor isso mesmo, outra viagem \u00e9 sobre a morte. O p\u00e3o representa a morte... bom, eu acho. Por v\u00e1rios jeitos. Primeiro, \u00e9 que o p\u00e3o \u00e9, na verdade, algo apodrecido, j\u00e1 que \u00e9 a mistura de \u00e1gua e trigo contaminada pelos micro-organismos, que come\u00e7am comer aquela massa fazendo ela \u201capodrecer\u201d, \u201cmofar\u201d, do mesmo jeito que fazem com as ma\u00e7\u00e3s e os cad\u00e1veres.\u00a0<\/span>\r\n\r\nPorque tudo que \u00e9 vivo acontece isso, estraga. Biologia aqui de novo... Mas n\u00e3o \u00e9 desse tipo de morte que eu to falando agora... daria pra falar muito dessa morte tamb\u00e9m, porque a gente tem muitas encrencas com ela, tipo... por que a gente finge que a morte n\u00e3o faz parte da vida? Bom, depende de qual morte... [e \u00e9 essa a quest\u00e3o...] a morte do p\u00e3o que eu queria falar \u00e9 outra... n\u00e3o sei se essa viagem \u00e9 s\u00f3 minha. [Ser\u00e1 que falar assim parece que to querendo causar? ... mas n\u00e3o t\u00f4!]<\/span>\r\n\r\n\u2026 o p\u00e3o \u00e9 o contr\u00e1rio do que falam que ele \u00e9... o p\u00e3o \u00e9 avareza. [\u201cPronto, falei\u201d] \u2026 mas pensa comigo: n\u00e3o dizem que o p\u00e3o \u00e9 o alimento da partilha, da comunh\u00e3o? N\u00e3o, n\u00e3o \u00e9! Nunca foi. Todo mundo tem p\u00e3o na mesa? N\u00e3o, n\u00e3o tem!6<\/sup><\/span>\r\n\r\n\u201cComer\u00e1s o p\u00e3o com o suor do teu rosto\u201d7<\/sup><\/span> E desde aquele antigo Egito, o suor pinga da testa, mas n\u00e3o necessariamente, se come o p\u00e3o. E quem luta pelo tal \u201cp\u00e3o de cada dia\u201d, fica escolhendo entre <\/span>sourdoug<\/span><\/i>h, brioche, c<\/span><\/i>iabatta, focaccia,<\/span><\/i> p\u00e3o <\/span>Hokkaido<\/span><\/i> com m\u00e9todo <\/span>Tangzhong<\/span><\/i>...<\/span> baguette<\/span><\/i>? Trigo org\u00e2nico? Espelta? Centeio? Sementinhas? E voltando: fermenta\u00e7\u00e3o selvagem?!]<\/span>\r\n\r\nPois vejamos... voc\u00ea sabe o que \u00e9 uma \u201cpr\u00e9-mistura pra p\u00e3o\u201d? Eu n\u00e3o sei muito, ent\u00e3o copiei a f\u00f3rmula:\u00a0<\/span>\r\n\r\n\u00a0\r\n \u201cF<\/span>arinha de trigo enriquecida com ferro e \u00e1cido f\u00f3lico, sal, a\u00e7\u00facar, estabilizantes: \u00e9steres de \u00e1cido diacetil tart\u00e1rico e mono e diglicer\u00eddeos de \u00e1cidos graxos, estearoil-2-lactil lactato de c\u00e1lcio e polisorbato 80 e melhoradores de farinha: \u00e1cido asc\u00f3rbico, azodicarbonamida e aromatizante. CONT\u00c9M GL\u00daTEN.\u201d8<\/sup><\/span><\/p>\r\n\u00a0\r\n\r\n\u00a0<\/span> \u201cEstabilizantes\u201d e \u201cmelhoradores\u201d. O que dizer sobre isso? Palavras <\/span>que d\u00e1 pra falar tanta coisa<\/span> que deixa meu trabalho ainda mais dif\u00edcil... a qualidade do p\u00e3o que a maioria das pessoas chega a comer \u00e9 t\u00e3o baixa, que precisa ser estabilizada e melhorada... [Ainda bem que <\/span>CONT\u00c9M GL\u00daTEN!<\/span>]9<\/sup><\/span>\u00a0<\/span>\r\n\r\n...como se desse pra chamar isso de alimento, o que seria do p\u00e3o se ele fosse um alimento \u201cdesestabilizado\u201d e que mostrasse o que \u00e9 de verdade, sem \u201cmelhoras\u201d? Ser\u00e1 que assim a gente se revoltaria? Mas a\u00ed que est\u00e1... enquanto se come esse p\u00e3o, o povo \u00e9 mantido morrendo aos poucos, sem nem saber porque... (pois, o que o p\u00e3o teria a ver com isso? O p\u00e3o representa o milagre, n\u00e9?10<\/sup><\/span>) \u2026 e doente (e sem tempo, com o sal\u00e1rio de com\u00e9rcio) como se revolta?11<\/sup><\/span> Essa conta n\u00e3o \u00e9 do povo.\u00a0<\/span>\r\n\r\n\u2026 o p\u00e3o \u00e9 avareza. Voltando \u00e0 fermenta\u00e7\u00e3o selvagem (agora, esperamos, menos romantizado), que era a \u00fanica forma que se conhecia de fermentar o p\u00e3o at\u00e9 ser trocada pelo fermento de pacotinho (pra produzir mais e mais r\u00e1pido)... que mudan\u00e7as isso trouxe?<\/span>\r\n\r\n\u00a0\r\n \u201cEnquanto um p\u00e3o convencional tem alta concentra\u00e7\u00e3o desses carboidratos, o p\u00e3o de fermento natural que desenvolvemos possui quantidades muito menores, podendo ser consumido sem que os sintomas das inflama\u00e7\u00f5es intestinais apare\u00e7am. (\u2026) Estes dist\u00farbios provocam sintomas intestinais (incha\u00e7o, mudan\u00e7a de h\u00e1bito intestinal \u2013 diarreia ou constipa\u00e7\u00e3o, dores abdominais) e n\u00e3o intestinais (dor de cabe\u00e7a, cansa\u00e7o, fadiga problemas de pele, entre outros). (\u2026) Os fermentos dispon\u00edveis normalmente no mercado t\u00eam como funcionalidade apenas o crescimento da massa, sem o acr\u00e9scimo da qualidade nutricional pesquisada. \u201cO p\u00e3o de fermenta\u00e7\u00e3o natural tem maior quantidade de minerais biodispon\u00edveis por causa da a\u00e7\u00e3o do fermento, que tamb\u00e9m facilita na hora de nosso organismo digerir a prote\u00edna e \u00e9 capaz de produzir algumas vitaminas.\u201c12<\/sup>\u00a0<\/span><\/p>\r\n\u00a0\r\n\r\n\u2026 bom, poderia ficar juntando outras coisas, mas acredito que j\u00e1 deu pra ter no\u00e7\u00e3o do problema, n\u00e9? Pois ent\u00e3o... o que fazer diante desse problema? Eu que fa\u00e7o e como p\u00e3o de fermenta\u00e7\u00e3o selvagem, procurando usar ingredientes org\u00e2nicos (o que tem seus bons porqu\u00eas [e deveria ser o padr\u00e3o!], mas ainda longe de fazer muitos efeitos fora do restrito grupo que pode produzir e consumir esse trigo) ... enfim, eu privilegiada: como posso fazer para diminuir o abismo material e simb\u00f3lico que h\u00e1 entre o <\/span>sourdough <\/span><\/i>e a pr\u00e9-mistura<\/span>?\u00a0<\/span><\/i>\r\n\r\nJ\u00e1 pensei que a revolu\u00e7\u00e3o aconteceria se todo mundo fizesse p\u00e3o de fermenta\u00e7\u00e3o selvagem e comesse melhor, e assim transformar o mundo com a tal \u201cmicropol\u00edtica\u201d. N\u00e3o estou invalidando isso. Todo mundo pode fazer esse p\u00e3o [e seria \u00f3timo se assim fosse!], mas n\u00e3o se trata de uma quest\u00e3o de t\u00e9cnica, mas de... migalhas. Se o p\u00e3o \u00e9 pra ontem, como falar longa fermenta\u00e7\u00e3o? Para transformar as condi\u00e7\u00f5es de trabalho e de vida (o p\u00e3o material e metaf\u00f3rico)... para quem est\u00e1 h\u00e1 tanto tempo na fila do p\u00e3o, sustentado pelos m\u00edseros $1.300 do \u201cp\u00e3o do seu suor do seu rosto\u201d, de p\u00e9 no \u00f4nibus \u00e0s 2h da manh\u00e3, muito mais [e em menos tempo] precisa ser feito. [\u00c0s vezes at\u00e9 acho que a defesa desse p\u00e3o possa fazer o contr\u00e1rio: sem nem perceber, \u00e0 medida em que o processo de concentra\u00e7\u00e3o de renda se acirra, fun\u00e7\u00f5es antes relegadas \u00e0 graus mais \u201cbaixos\u201d de instru\u00e7\u00e3o [quem pode pagar aquela especializa\u00e7\u00e3o do Senac mesmo?], v\u00e3o sendo ocupadas por gente \u201cestudada\u201d, dizendo o que o p\u00e3o \u00e9 ou n\u00e3o \u00e9, na cozinha e na palavra, empurrando ainda mais quem fazia o p\u00e3o de cada dia para o final da fila. Sim, ao divulgar essa autonomia na produ\u00e7\u00e3o do p\u00e3o, e defender esse p\u00e3o \u201csaud\u00e1vel\u201d - e ao estar falando aqui de p\u00e3o, quando ele n\u00e3o \u00e9 o meu ganha p\u00e3o \u2013, posso estar fazendo o contr\u00e1rio do que quero e at\u00e9 mesmo calando quem n\u00e3o vive entre <\/span>focaccias<\/span><\/i> e notas de rodap\u00e9. Posso estar ajudando a tornar o p\u00e3o ainda mais \u00e1varo... e se assim for, como fazer o uso do meu lugar na fila, esse lugar de quem sempre teve p\u00e3o sobre a mesa, para que essa fila deixe de existir?\u00a0<\/span>\r\n\r\n\u2026 por isso, como falei l\u00e1 no come\u00e7o, tudo que posso oferecer no momento \u00e9 este rascunho, onde a pontua\u00e7\u00e3o de cada frase est\u00e1 mudando. Tento expor aqui minha ang\u00fastia, minha auto-cobran\u00e7a, minha pergunta aberta e sincera: como fazer com que meu trabalho, e ideias t\u00e3o importantes como as dessa publica\u00e7\u00e3o, nutridas pelo p\u00e3o de alguma forma, fa\u00e7am dele o verdadeiro milagre da partilha?\u00a0<\/span>\r\n\r\n\u00a0"},{"acf_fc_layout":"content_footnotes","acfe_flexible_layout_title":"Fu\u00dfnoten","bgcolor":"has-bg-grey","footnotes_list_hide_numbers":false,"footnotes":[{"footnote":"https:\/\/joanaquiroga.com\/Fermento-do-ar-ao-seu-redor"},{"footnote":"Segundo ela, o fermento biol\u00f3gico industrial tamb\u00e9m<\/span> \u00e9 natural, pois s\u00e3o igualmente micro-organismos, s\u00f3 que selecionados, adormecidos, compactados e empacotados. J\u00e1 essa fermenta\u00e7\u00e3o feita em casa, n\u00e3o tem nada disso, por isso segundo ela, selvagem.<\/span>"},{"footnote":"\u201cBanalidades eram tributos da \u00e9poca feudal pagos pelo servo para a utiliza\u00e7\u00e3o de bens de propriedade do senhor feudal, pela utiliza\u00e7\u00e3o de equipamentos e instala\u00e7\u00f5es do senhorio (celeiros, fornos, moinhos, pontes, etc), pois o senhor feudal detinha todos estes equipamentos.\u201d Em: https:\/\/pt.wikipedia.org\/wiki\/Banalidade (acessado em 31 de outubro de 2020)<\/span>"},{"footnote":"\u00a0\u201cO sal\u00e1rio m\u00e9dio do padeiro, de acordo com o Minist\u00e9rio do Trabalho e Emprego de R$ 1.343. Para quem deseja se especializar, o Senac oferece cursos que variam de R$ 648 a R$ 4.617, dependendo da carga hor\u00e1ria.\u201d [como se especializar com este pre\u00e7o?] \u201cTrabalhei por anos no per\u00edodo da madrugada e posso dizer que \u00e9 muito desgastante. As pessoas precisam valorizar mais a nossa profiss\u00e3o.\u201d (Pires, Manoel) in \u201cNo Dia do Padeiro, profissionais falam do of\u00edcio de botar a m\u00e3o na massa\u201d - https:\/\/extra.globo.com\/noticias\/rio\/no-dia-do-padeiro-profissionais-falam-do-oficio-de-botar-mao-na-massa-21567608.html (\u2026) (Acessado em 01.11.2020)<\/span>"},{"footnote":"Existe um consumidor com alto poder aquisitivo que procura comer coisas saud\u00e1veis e por alguma raz\u00e3o, l\u00f3gica ou emocional, associa os OGM a coisas pouco saud\u00e1veis. Esse consumidor tem preconceito contra os transg\u00eanicos, contra a agricultura industrial e at\u00e9 n\u00e3o quer consumir farinhas. <\/span>N\u00e3o miramos esse tipo de consumidor, mas aquele que procura alimentos baratos<\/b> e toda a parte utilizada como ra\u00e7\u00e3o animal ou para substituir os derivados do petr\u00f3leo\u201d, diz o diretor da Bioceres como poss\u00edveis usos do trigo HB4.\u00a0 \u201cArgentina avalia ser o primeiro pa\u00eds do mundo com trigo transg\u00eanico\u201d - https:\/\/brasil.elpais.com\/brasil\/2019\/02\/09\/internacional\/1549722520_670972.html Grifo meu. (Acessado em 31 de outubro de 2020)<\/span>"},{"footnote":"\u00a0Para dr uma <\/span>ideia dessa avareza,<\/span> poderiamos falar da produ\u00e7\u00e3o do trigo, o principal cereal usado na produ\u00e7\u00e3o do p\u00e3o. O trigo n\u00e3o \u00e9 alimento, <\/span>commodity. <\/span><\/i>Se no mercado o pre\u00e7o dele est\u00e1 baixo, a produ\u00e7\u00e3o e a moagem \u00e9 diminu\u00edda (pra manter ou aumentar o pre\u00e7o). (\u201cTRIGO: Ociosidade de moinhos chega a 50%\u201d\u00a0 - https:\/\/www.cepea.esalq.usp.br\/br\/diarias-de-mercado\/trigo-ociosidade-de-moinhos-chega-a-50.aspx, acessado em 01.11.2020). Em outras palavras, a meta n\u00e3o \u00e9 \u201cmatar a fome\u201d.<\/span>"},{"footnote":"G\u00eanesis 3:19 <\/span>"},{"footnote":"http:\/\/www.bungeprofissional.com.br\/produtos\/pre-mistura\/pao-frances\/pre-mistura-pre-mescla-faz-mais-pao-frances-25kg\/ (acessado em 01.11.2020)<\/span>"},{"footnote":"\u201cAs enzimas s\u00e3o o grande segredo da panifica\u00e7\u00e3o moderna. Uma lacuna os classifica como 'auxiliares de processamento', que n\u00e3o precisam ser declarados nos r\u00f3tulos dos produtos. Os aditivos, por outro lado, devem ser listados. N\u00e3o surpreendentemente, a maioria das pessoas n\u00e3o tem ideia de que seu p\u00e3o cont\u00e9m enzimas adicionadas. (\u2026) E agora a seguran\u00e7a das enzimas de panifica\u00e7\u00e3o foi radicalmente desafiada pela descoberta de que a enzima transglutaminase, usada para tornar a massa mais el\u00e1stica em croissants e alguns p\u00e3es, pode tornar parte da prote\u00edna do trigo t\u00f3xica para pessoas com severa intoler\u00e2ncia ao gl\u00faten. Esse desenvolvimento \u00e9 importante porque sugere que adicionar enzimas \u00e0 massa de p\u00e3o pode ter consequ\u00eancias indesejadas e prejudiciais. Certamente ningu\u00e9m pode sugerir seriamente que as enzimas de panifica\u00e7\u00e3o devam ser omitidas dos r\u00f3tulos dos p\u00e3es (\u2026) Os tecn\u00f3logos de panifica\u00e7\u00e3o simplesmente n\u00e3o podem deixar o que \u00e9 bom quieto. Sempre h\u00e1 alguma vantagem funcional a ser perseguida, algum valor marginal a ser destacado da est\u00fapida natureza, como se a ra\u00e7a humana nunca tivesse dominado totalmente o neg\u00f3cio do p\u00e3o. Desenvolvemos um sistema industrial de fabrica\u00e7\u00e3o de p\u00e3o que, n\u00e3o podemos mais ignorar, produz p\u00e3o que cada vez mais pessoas n\u00e3o podem e n\u00e3o devem comer.\u201d Tradu\u00e7\u00e3o minha. (\"The shocking truth about bread\" - https:\/\/www.independent.co.uk\/life-style\/food-and-drink\/features\/the-shocking-truth-about-bread-413156.html (Acessado em 01.11.2020)<\/span>"},{"footnote":"Ent\u00e3o Jesus declarou: \"Eu sou o p\u00e3o da vida. Aquele que vem a mim nunca ter\u00e1 fome; aquele que cr\u00ea em mim nunca ter\u00e1 sede. Jo\u00e3o 6:35 <\/span>"},{"footnote":"\u201cEm um outro estudo, pesquisadores chineses de Chongqing coletaram uma amostra da flora intestinal de pacientes com Transtorno Depressivo Maior e a inseriu em camundongos sem germes. Posteriormente, verificaram que esses camundongos desistiam mais r\u00e1pido durante um exerc\u00edcio de nata\u00e7\u00e3o \"for\u00e7ada\" - um comportamento que muitas vezes \u00e9 considerado an\u00e1logo \u00e0 letargia e ao desalento, sintomas t\u00edpicos da depress\u00e3o. E quando os ratos foram colocados em uma caixa, gastaram menos tempo explorando as \u00e1reas centrais e ficaram mais perto da borda, onde se sentiam mais seguros.\u201d (\u201cComo seu intestino pode ajudar seu c\u00e9rebro\u201d - https:\/\/www.bbc.com\/portuguese\/vert-fut-47464664 (Acessado em 01.11.2020)<\/span>"},{"footnote":"MENEZES, L. A, In: \u201cFermenta\u00e7\u00e3o natural de p\u00e3es diminui quantidade de carboidratos que desencadeiam sintomas de doen\u00e7as intestinais\" - https:\/\/noticias.ufsc.br\/2019\/05\/fermentacao-natural-de-paes-diminui-quantidade-de-carboidratos-que-desencadeiam-sintomas-de-doencas-intestinais\/ \u00a0 (Acessado em 01.11.2020)<\/span>"}]}],"intro_preview_headline":"Joana Quiroga","intro_preview_txt":"Bread. An everyday presence on the \u00bbbanality\u00ab of our home tables. Perhaps bread is one of the most complete records of our \u00bbmutations,\u00ab from the discovery of a mixture of cereals and water exposed to heat, to agriculture, which allowed the exponential growth of the human species; from the \u00bbbody of Christ\u00ab to gluten-free options. The examples of transformations that bread participated in and provoked along human history are so numerous that bread has become synonymous to survival, work, life, abundance, and the future. But is it, in fact? From my own problematic position of privilege of being in this journal, I invite you to ask you this with me.<\/span> <\/strong>","intro_preview_img":29903,"post_id_old":"","post_author":null,"post_subtitle":"Joana Quiroga","post_preview_img_hide_on_single":false,"post_txt_old":"","post_pdf":null,"post_copyright":"ccl_default","translated_post":true,"translations":[{"translation_anchor":15,"translation_language":"Portuguese Version"}],"post_copyright_individual":"","post_related_posts":[29277,29756,29498],"related_posts_post":[13187]},"_links":{"self":[{"href":"https:\/\/www.akademie-solitude.de\/de\/wp-json\/wp\/v2\/posts\/29285","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.akademie-solitude.de\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.akademie-solitude.de\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.akademie-solitude.de\/de\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.akademie-solitude.de\/de\/wp-json\/wp\/v2\/comments?post=29285"}],"version-history":[{"count":0,"href":"https:\/\/www.akademie-solitude.de\/de\/wp-json\/wp\/v2\/posts\/29285\/revisions"}],"acf:post":[{"embeddable":true,"href":"https:\/\/www.akademie-solitude.de\/de\/wp-json\/wp\/v2\/person\/13187"},{"embeddable":true,"href":"https:\/\/www.akademie-solitude.de\/de\/wp-json\/wp\/v2\/posts\/29498"},{"embeddable":true,"href":"https:\/\/www.akademie-solitude.de\/de\/wp-json\/wp\/v2\/posts\/29756"},{"embeddable":true,"href":"https:\/\/www.akademie-solitude.de\/de\/wp-json\/wp\/v2\/posts\/29277"}],"wp:attachment":[{"href":"https:\/\/www.akademie-solitude.de\/de\/wp-json\/wp\/v2\/media?parent=29285"}],"wp:term":[{"taxonomy":"project","embeddable":true,"href":"https:\/\/www.akademie-solitude.de\/de\/wp-json\/wp\/v2\/project?post=29285"},{"taxonomy":"project_type","embeddable":true,"href":"https:\/\/www.akademie-solitude.de\/de\/wp-json\/wp\/v2\/project_type?post=29285"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Entre a avareza e a partilha.<\/span><\/h1>\r\nIsto \u00e9 um rascunho.<\/span>\r\n\r\nUm rascunho porque [\u00e9 sobre aquela hora em que] os antigos pontos finais se juntaram tanto, que viraram retic\u00eancias... interroga\u00e7\u00f5es... algumas exclama\u00e7\u00f5es tamb\u00e9m.\u00a0<\/span>\r\n\r\n\u00c9 um rascunho porque preciso revisar essa pontua\u00e7\u00e3o, para um dia, quem sabe, ter o que escrever.<\/span>\r\n\r\nPois: o que eu posso dizer sobre o p\u00e3o? Ou o que eu n\u00e3o posso dizer sobre o p\u00e3o?\u00a0<\/span>\r\n\r\n[Ser\u00e1 que perguntas mostram as \u201cretic\u00eancias\u201d que n\u00e3o vou saber dar conta...?]<\/span>\r\n\r\nMeu espa\u00e7o nesta revista \u00e9 entre 4000 a 5000 palavras. Mas estas 8 talvez seriam suficientes:<\/span>\r\n